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Pumpkin & Chickpea Curry

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4 portion(s)

Pumpkin & Chickpea Curry

  • Fresh Corriander, handful or to taste
  • 1 brown onion, peeled & halved
  • 2 cloves garlic
  • 20ml coconut oil
  • 2.5 teaspoons ground cumin
  • 1.5 teaspoons garam masala (EDC)
  • 1.5 tablespoons vegetable stock concentrate
  • 400g can tomato pieces
  • 550g butternut pumpkin, peeled & cut into 3cm cubes
  • 400g can chickpeas, drained
  • 6
    Preparation 10min
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9

Recipe's preparation

  1. Place corriander into TM bowl and chop 2secs/speed 7. Set aside.


    Place onion & garlic into TM bowl and chop 2secs/speed 5.


    Add oil, cumin & garam masala & saute for 3 mins/varoma/speed 1.


    Add vegetable stock, tomatoes & pumpkin & cook 15 mins/varoma/reverse/soft speed with MC removed.


    Add chickpeas & cook further 5 mins/100 deg/reverse/soft speed.


    Place into Thermoserver, stir through chopped corriander.


Accessories you need



Cooled curry can be frozen in an airtight container for up to 1 month

Use as a side dish with meat or fish.

Serve with steamed rice or quinoa & a dollop of plain yoghurt

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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